NYT: Food Co-op Exile's Story Demands 2,000 Words
Comrades, a new bar has just been set for Park Slope Food Co-op navel gazing: “For such a scrutinized institution, little public attention is paid to people like me—co-op failures and near-failures who have struggled to stay in good standing and have stumbled in the cramped aisles. Like every other aspect of the much-loved and…
Comrades, a new bar has just been set for Park Slope Food Co-op navel gazing: “For such a scrutinized institution, little public attention is paid to people like me—co-op failures and near-failures who have struggled to stay in good standing and have stumbled in the cramped aisles. Like every other aspect of the much-loved and much-hated co-op, the topic of members in trouble draws a bushel of opinions. An organic bushel, of course…The co-op, a place that raises aspirations for society, makes us raise aspirations for ourselves. I am still suspended, but imagine myself someday returning and remaining in good standing. Nostalgically, I envision old friends and former roommates in the aisles, examining the white nectarines. But I wonder: couldn’t it be a little mellower?” —Flunking Out at the Food Co-op
Photo by Betty Blade.
I really wish so badly they would open more branches in other neighborhoods.
Thanks for that jib. The fact that the author’s 2000 words has merited 15,000 words from the snark squad is absurd. I’ve just joined the coop and couldn’t be happier. My interactions with the staff and other members have been nothing but lovely. And how nice is to share a smile at the checkout instead of the usual grunt one receives at Key Food.
If this place is so awful, how has it managed to keep growing? Answer me that, sourpusses. Just as well the complainers here (about an institution that they have never joined) don’t go anywhere near the place.
After reading all these comments, I am more interested in joining than ever, but live too far away. Other coops without the work requirement don’t have the same quality, exceptionally low prices, or diversity.
WTF-I’ve come across more crazies on this site in three weeks than in 3 years at the coop. I forget how New Yorkers are totally conservative when it comes to alternative lifestyles. But this was fun-let’s do it all again tomorrow and waste another 2.75hours….
The co-op accepts coupons too, don’t they?
it winds up sounding like a place where cheap a$$ people go to buy food. instead of being that lady who whips out 5000 coupons, you just work a few hours a month. is that 20 cents you save on a tomato worth your dignity?
*rob*(
Oh yes Ditmas! Enoki! I’ve bought them at the coop but couldn’t remember the name.
Tybur, it’s rather unseemly…us having our own conversation…but here goes:
Actually, now that we take debit cards (we took EBT cards of course before that), we’re kind of up to snuff technology-wise. Look at it this way: members work about 2 1/2 hours per month. The systems have to be simple and rather “elegant†as they say (“elegant solutionsâ€? hahaha…but yes, a lot of thought goes into these kinds of upgrades). The checkout and cashier areas are very easy to do now…touch screens, scanning, etc. You can only expect so much from people when they do a task for a couple of hours once a month.
Regarding skills and socioeconomic status. Look at it as opportunities to learn NEW skills, work differently with people than, maybe, you might need to do in your day-to-day job…this is a good thing, learning differently kinds of people skills.
There is no undetermined “discount”. Prices are based on a mark-up from wholesale. If the wholesale price changes, the shelf price changes. I think this is a wonderful control on people eating foods out of season. There is a lot of research in eating in-season which I won’t/can’t go into here. But, for example, it’s not bad when gorgeous organic tomatoes are 59-cents per pound…apples are cheaper than at a farmers’ market, etc. Note that most supermarkets keep prices as flat as possible during the year so you end up paying prices that are artificially high all year long, encourage a race to the bottom scenario (that also has a huge carbon footprint) when out-of-season foods are shipped from abroad (middlemen looking for the lowest price possible), and don’t support regional growers and food inter- and independence. When retail prices fluctuate noticeably during the year, people self-manage their choices and purchasing patterns.
It’s also intensely interesting to someone like me to see when prices shift and what those shifts are.
The coop IS dynamic. There have been big changes over the years and there has been an incredible adjustment the last years when membership ballooned. People are working hard on figuring out options and strategies.
Regarding kosher food: understand that the people buying it are often the people or know the people who are packing it. This is a great thing for many who rely on store bought kosher food. Also, the only kosher chicken (and chicken liver) available is organic’n’humane at the coop.
There are basic guidelines for squads. I wouldn’t say it’s a mess. Basically, the guideline rules are “you miss a shift and you have to do two make up slotsâ€. Very few squads deviate from this. Make ups are easy: walk in for a shift, say “Hi, I’m here to do a make up,” fill in doing your regular job, or learn a new one, or be a “walker” and bring people to their cars or homes.
By the way, did I ever mention the coop DOES do shopping and delivery for homebound members? Someone’s comment above struck me.
Tybur, to be honest, go online to the website and sign up for an orientation. It sounds like you might as well join and do it for while to see what you think. I’d love to hear your report in 6 months.
🙂
That was beautiful, Tybur!!!